Yield: 8 Servings
|½ kilograms||White beans; dried (lima beans)|
|½ kilograms||Tripe; sliced (use the flat white stomach lining type tripe this time; rather than the intestines called for in the Sarapatel recipe)|
|1||Chourico sausage; chopped coarsely|
|200 grams||Bacon; fatty, chopped coarsely (toucinho)|
|200 grams||Salted (or smoked) pork (eg.ribs); soaked (if salted) and chopped (or "Carne de Charque" if available)|
|200 grams||Salted beef; chopped ("Carne de Sol"; if available)|
|1 teaspoon||Black peppercorns|
|Cuentro (coriander leaves) (up to)|
|5||Spring Spring onions; chopped|
|1||Green (bell) pepper; chopped|
|Black pepper; ground|
|Saffron; or colouring|
From: moorej@... (John Moore)
Date: Mon, 15 Jul 1996 14:38:20 +0930 Soak salted meat in water for several hours (or simmer for a few minutes).
Cook the beans in sufficient water. Crush the peppercorns, garlic and onion together, add the herbs, tomatoes, green pepper, spring onions, vinegar, colouring and mix together well (NOTE: This mixture is called a "tempero" and is commonly used in Brazilian cooking, often with tomato paste as well). Add to the chopped meat together with a little oil, bay leaves, ground pepper and tripe, in a large saucepan. Cover and cook ten minutes in only the oil and the water left on the meat (I can smell it already). Then combine with the beans and bean water. Add water to cover if necessary. Cook in a pressure cooker 30 min., or until cooked using any alternative method.
Eat with "Fresh Malagueta Sauce" (see recipe).
CHILE-HEADS DIGEST V3 #044
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .